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2 ¼ cups plain flour
1 ½ tbsp Gewürzhaus Pumpkin Pie Spice
½ tsp salt
1 tbsp baking powder
½ tsp baking soda
½ cup brown sugar
½ cup white sugar
½ cup vegetable oil
¾ cup milk
1 cup roasted pumpkin, puréed
250g full-fat cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups of icing sugar
1 tsp vanilla extract
½ tsp Gewürzhaus Cinnamon (Ground)
Preheat the oven to 180°C. Line an 18 cup muffin tray.
In a large bowl, sift together flour, Pumpkin Pie Spice, salt, baking powder, baking soda and the sugar. Set aside.
In a separate bowl, whisk together the oil, eggs and milk. Then stir through the pumpkin.
Gently combine the wet ingredients into the dry ingredients until just mixed.
Pour the mixture into the muffin cups until they are 3/4 full.
Place in the oven and bake for 22 minutes, or until golden. Test that they're ready by using a skewer, and making sure it comes out clean.
Remove from the oven and allow to cool in the pans for 5 minutes before removing to cool further on a wire rack.
To make the frosting, beat cream cheese and butter with a wooden spoon until smooth.
Add in the icing sugar, beating in a little at a time. Add vanilla and cinnamon and beat until fluffy.
Ice each cupcake with a generous amount of frosting.
Add 1 cup of dark chocolate chips and omit icing for a pumpkin choc-chip cupcake.
Additional time is required to roast pumpkin before making the cupcakes.
Would love baking recipes written in grams also please! : )
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